Rump Slices

Tender and succulent.

300 g.

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DESCRIPTION

approx. 300 g

Slices of rump are thin slices of meat obtained from rump, a part of the beef that is located at the back of the animal, between the sirloin muscle and the thigh muscle. This meat is lean and very tasty, with a soft and juicy texture.

Slices of rump are often used for the preparation of dishes such as stir-fries, rolls, escalopes and roasts, due to their tenderness and speed of cooking. In addition, they can be marinated or flavoured with herbs and spices to enrich their flavour. Usually slices of rump are cut quite thinly and come in different sizes, depending on consumer preference.

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HOW TO COOK

Instructions for use:

Ingredients:

4 slices of rump
salt and pepper to taste
flour q.b.
2 tablespoons of extra virgin olive oil
1 clove of garlic
1/2 glass of white wine
1/2 glass of meat stock
fresh rosemary

Procedure:

In a non-stick pan, heat the oil and the whole clove of garlic.
Flour the rump slices, removing excess flour.
Add the rump slices to the pan and cook for about 2-3 minutes per side, until golden brown.
Deglaze with white wine and allow the alcohol to evaporate.
Add the meat stock and fresh rosemary and cook for about 5 minutes, until the sauce has thickened.
Season with salt and pepper to taste.
Serve the rump steak slices with the hot sauce.

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ADDITIONAL INFORMATION

Fresh product

Shelf life: 7 days
Characteristics: With reference to EC Regulations No. 1829/2003 and No. 1830/2003, we declare that the product is GMO-free.

Ingredients: adult beef (rump)

Place of birth: Uruguay
Place of breeding: Uruguay
Place of slaughter: Uruguay
Place of dissection: Uruguay

Allergens in the product: ABSENT
Allergens in the production site: EGGS, MILK, GLUTEN (flour zero zero), NUTS [NUTS (Juglans regia), PISTACHUS (Pistacia vera)].

AVERAGE VALUES PER 100 g OF PRODUCT:
ENERGY 277 kcal, 1071 kj
FATS 23.4 g of which SATURATED FATTY ACIDS 7.5 g
CARBOHYDRATES 0 g of which SUGARS 0 g
PROTEINS 15,45 g
SALT 0 g

Vacuum-packed
Do not puncture the packaging
Store between 0 °C and + 4 °C
Consume after cooking

DELIVERY

All products are delivered vacuum-packed: fillet, sirloin, arrosticini, rib-eye steaks, T-bone steaks, knife-point sausage, trotter, chicken, diaphragm and lamb can be stored in the refrigerator for 3 to 4 days.

Products delivered in trays such as tartare and mince can be stored in the fridge for 1/2 days, while bombette, croquettes and all side dishes can be stored for 2 days.

All products can be frozen with the exception of: arrosticini, lamb chops, polpette della nonna, guancetta, vitello tonnato and cannoli siciliani.

The Mannarino undertakes to deliver the products without interrupting the cold chain,
keeping the meat fresh thanks to the new SkinPack packaging.

We use the 90% less plastic